This is Dave Arnold, your host of cookies coming to you live from the heart of Manhattan Rockefeller Center in New York City newsstand studios, joined as usual in studio with John Hall. Hi, Don doing great thanks, Executive Chef of temperance bar, which is all right, which is not a temperance movement.

No, no, it is not. In fact, it

is a wine bar. Yes, this could present some SEO problems.

I guess. Yeah. Yeah, that's

rockin the panels here in New York. Joe Hazen. Hey, how are you guys? Good to see you. Yeah, yeah. Got on our, you know, doing whatever he does over in California with Mr. Asita. Hammer Lopez. Jackie molecules. I don't.

I'm good. We're stars should be here any minute but not me for now.

Okay. Yeah, it's so early. What? Turns out what,

staying across the street from me? Yeah. So Dave, I was. I was kind of knocked out on my couch for a little nap last night. And I didn't know that stars was here. So I'm passed out on the couch. And I wake up out of a dead sleep. To what I unmistakeably was the sound of Anastasia laughing and it was very bizarre. And I texted her and I said, there's a chance that you're across the street from me. So I just woke up to your last look out of my window, and she's on the balcony across the street from me.

Was she staying across the street from you before? Or is this totally random? She didn't tell you is classic Anastasia, by the way.

No, I guess pet lives across the street, like directly across the street from me. And she was just on that balcony with him. And it's just very strange and woken up by the sound of her left.

Yeah, disconcerting. It's concerning. Yeah. And from our Canadian Vancouver Island outpost. We got Quincy today. How're you doing? I'm good. Yeah. Booker index north, I guess. north and west. You're the furthest north and west Booker and DAX outpost there is? Yeah. All right. Well, what do we got? What do we got coming up January we got next week we have mapped from Kitchener Arts and Letters, a bizarre dream of a kitchen Arts and Letters. Oh, I had a bizarre dream that there is a special telephone number that our Patreon people could call and be direct. And be direct. And that isn't that weird dream to have. It just goes to show I'm thinking about you people too much. It was such a weird dream, right? Yeah. And then I woke up half thinking it was real. No, no, not real. Patreon people call your questions. 2917410 1507. That's 9174010 1507. And what else we got coming up. Got anything else coming up? I'm gonna get Wiley on soon, because he's got some stuff he's going to announce gonna get wildly on soon. And who else quit

and I are circling up about other potential guests will keep everyone tuned in. Soon.

Yeah. Jorge Gutierrez coming out with a massive book and a couple of days. On Yeah,

yeah. Yeah, they should. You should be coming on. We were in touch with our publicist before I left you so I really? I don't

know. I don't know. For those of you that don't know, I'm a longtime lover of Nick's thermalization I wrote a 2011 early New York City Knicks civilization blog where we visited tortilleria nixtamal learn how to do next mutation and then did the right tortillas you ever had the right tortillas? John? No, I don't think so. They're a pain in the butt because right? First of all doesn't doesn't respond to cow you know, the calcium hydroxide for the maximization of the corn doesn't respond to cow nearly as effectively as corn does. So you need to hit it with lie first. But lie doesn't give it the same flavor that cow does. So you do like an initial lie treatment then cow then you grind it and also because of the pesticides and other you know polysaccharides in HR I specifically write the it's quite sticky. So yeah, yeah, it's a it's a real pain. But yeah, I hear not sure. Listen, people for those who who are interested in externalization we can save all this in case you know, Jorge comes on right. But the real thing the real take down the real pain in the butt for tortilla making is the grinding wheel. Caller Okay, caller you're on the air

Oh, hey, can you choose it even gang? How's it going? Going? Alright, what's up? Oh, this is Devon the pasta troll. Oh,

what's up pasta troll and how you doing? What do you even I'm making some pasta pits and stars. She's not even here to hear your uninstalls so it's, you know, it was fine. It's okay.

Now I've been making beans All right,

what do you got for beans? What's what's what's going on with beans? What's new with beans?

All right, so um, yeah, I'm steaming mung beans, and they're coming out great, like really like bread. So I'm frying them as patties. Okay? With buckwheat and state the starch. But black beans, they kind of suck. And I'm wondering, do I seen them longer or? I'm not really sure. With the mung beans I don't soak. I pressure cook them dry.

Right? Well black means are fairly thin skinned beans and most people I know can cook a black bean without a soak What's your problem with them?

They don't get flaky enough. They don't get dry enough.

dry enough. Wait so because when

you pressure cook mung beans right with a little bit of water, they get like potatoes right when they get fluffy.

See I don't use mung beans enough. That's why like I guess I just don't have enough experience with with mung beans. They are one of my favorite sprouts. Because I detest most sprouts. Mung bean sprouts are one of the few sprouts that I actually enjoy. Because their tastes good. Someone tried to put sprouts on something I had recently my my my sister. I was like, What the hell are you doing? She's like, I'm putting sprouts on this. Like, why are you poisoning this food? What is wrong with you? Like why would you take avocado and put a sprout on top of sprouts are amazing. Well, mung sprouts are amazing. But those tiny little garbage sprouts that tastes like the poison water that they've been fearfully sprouted in. Those are poison. You know what I mean? Mung bean sprouts. Sprouts. Oh, yeah, garbage.

Oh, yeah. They soak up all the dressing. It's a mouthful of fiber and dressing. It's like

it's halfway between a worm and floss. It's disgusting. It's gross. Like, they taste bad anyway. Especially you know, uncooked because then they also have that raw taste, which I detest. But I digress. So black beans, you're trying to do them just with steam. I've never tried to solely steam a black bean. John, you ever tried to solely steam black mean? I've always just cooked black beans and water because people want that black bean, the liquor in it. And I don't know what characteristics they have when they're steamed. Maybe someone on the discord knows something about steaming will to

do not toe you steam them. Delete them with the NADA starter, right? So they're there. They're soft, but they're not. They're not fluffy.

I would parboil the suckers. Until they're three quarters double drain them, then steamed until they're done. In a similar way that if you were going to, like you can, in a similar way, like first, like sticky rice, let's say you can, you know, you can soak it for a while, drain it, then steam it. And like you know, that'll get you halfway to where you're going. I would say I would say do a powerup either, like, like a longer long soak which is not normal, right? For black beans to like, because you can. It's funny when you do when you soak up a bean for you know, till it reaches relative equilibrium. I also soak it with salt, Well, depends, I don't know, if you're, if you're inoculating with something don't right. But if you don't mind having a salt, like salt, and actually a little bit of bass like a like a soda, if you don't mind the flavor of it is going to increase the water absorption capacity of the bean during the soak period. So you could just do a soak but

I find the soda makes it too. It'll if I cook it too long then it becomes like soup. In water

in water, I'd say that's true, but I would if you're not going to cook it in water right so I was saying like if you're gonna soak it right, you could soak it in slightly alkaline water that'll increase its water absorption capacity, you know relatively substantially so you know you you can get a you know something on the order of over half of the necessary water into into a bean to you know that it would take to get all the way up to cook just during that soak thing right which is why it's faster to cook and also it's faster to cook because the water on the beans need water to cook right so in steam right as you're steaming it the water is coming from the steam and the heats coming from the steam right but it may be it's just too much to ask to do it you know from dry so if they're pre hydrated even right in water might be enough to get you going right then you know if that's not enough, then I would try parboiling it you know you know till it's you know half halfway there. And then dry Of course you'll be you'll be removing some of the color if you do that which get the black beans are going to go

and just real real quick report on making mustard highly recommended. I add in dried onions and like coriander or whatever you want dried herbs and I fermented for about three Three weeks, and it's coming out really good. All right, but a little bit of vinegar to it.

All right, but like how sharp a mustard Do you like?

Oh, this is I'm Indian. So this is like screaming sharp. I only use black seeds.

What's up black? Yeah, no, that's not talking about that. None of that like white yellow mustard nonsense. All right, well, let me ask you this, then. How. So in the mustard tests that I've done so far, like, I think I've mentioned I try it, what I tried to do is grind them in almost pure water. And I have some very, very high proof Scandinavian vinegar. It's like 30% acetic acid, it's, it's, it's real deal. Like, you know, it's I'm always kind of amused people are like, distilled vinegar. And people. Listen, I just want the acid, I'm gonna add flavors. Other ways. I just need a crap ton of acetic acid, right? If I want it to taste fruity, I'll add some fermented fruit

on the pH to the acid, you should not done the the pH of the salt. And the acid is just for flavor,

right. So what I'm doing is I hydrated and get that sharpness without the acid at all. But then I can add very small amounts of this high proof vinegar to it to get the acidity level I need to kind of stabilize it like long term and get that acid flavor without adding so much liquid. So in other words, I can make a very stiff mustard. And still have it be really hot. If you get my drift. What I was trying to do with a super high proof vinegar, but you think that you like the you like the onion Ha, on sulfur

with some I like to form it with the vinegar because I soak the seed first. And then I make like a little salt solution, not and so it's just enough water. It's like how you cook the beans. It's just enough water. So when I blend it after, you know three weeks later, it is that perfect consistency. And I would say once the seeds are fully hydrated. You want about two thirds water 1/3 seats. Right roughly right there. Wait, I don't do measurements.

Then blend by but

yeah, then boy Oh,

okay. Hmm. Because most of the recipes that I have they they're grinding basically from, you know, with some period of hydration but basically from start to finish. And by the way, when you're grinding. Are you using a wet grinder or blender?

I'm using unfortunately, it's a blender because I gave my grandmother my whip blender. So I just use my Vitamix.

Listen, listen, where do you live? There's lots of cheap, cheap wet blenders now available in the US. Like, you know how it used to be like 350 you can get them down for like 150 Now, right now but listen, I was just I was just saying before you called like masa right? Most people who want to make something like masa right the the either they're using a hand grinder hand grinder suck, they use a food processor and so you have to make it to wet and then and then you take it from to wet you have to add masa harina to get the texture back to where you want. Or you know you're buying like a really expensive like dedicated masa grinder. But a valid thing and I was about to go retested maybe before before, if Jorge comes on do it is, is if you have a wet grinder, you can food process 90% of the way your masa right, and then throw it into the wet grinder and have the wet grinder go on it for like an hour. And you'll get the right masa texture. You'll get that kind of table because

what's it got one better for chocolate launcher?

Yeah, no, I've used a wet grinder for chocolate too many times it back in 2010 I bought a wet grinder for the FCI so that we could do we were very early in that like being the being the bar nonsense over there at the at the FCI. So we were buying the very. So remember, way back in the day, there was a company that was importing Indian wet grinders. The Santos was was the brand name back in the day. Yeah, we were doing chocolate. But it was actually the worst. It was the worst reviewed product I ever made at the French Culinary Institute my dream was is to make things with the texture of chocolate, but with other flavors, and I chose ketchup. And so it was like tomato powder, mustard powder, vinegar powder, a cocoa butter, and like some you know some milk solids and so you put it all together and you let the Melange or the or the wet grinder run for a couple of days to get the particle size down to where you want. And you can then temper the ketchup. So it was like you know it had some sugar in it too obviously new ones Yeah, so we made ketchup chocolate and they're like what it doesn't catch up with Charles like no no, it's it's texture of chocolate flavor of ketchup but I couldn't wrap people's minds around it but I was able to get it to temper but nobody, I mean nobody liked it.

Well put that put that On a corndog, that's not gonna be well paced on the corner.

It's not a paste, it's like snap. My goal was to try to get the snap of like an eating chocolate, right where it melted body temperature, I want texture of hard chocolate bar. And I don't know why I chose ketchup as a flavor I was like, was something whose flavor was like Obi and powder form, like no liquids, you know what I mean? And I was like, I could do ketchup, mustard might have been a better choice, mustard. In retrospect, in retrospect, mustard might have been a better choice, except for the fact that mustard flavors aren't developed until they've been put with a liquid. So you would have to make mustard. Then dehydrate it fully. Then make it back into trouble because I think about chocolate is it's basically a zero moisture or very low moisture product. So anyway, yeah, so like so like, like the wet grinder not only right, do you get you know, whatever, you know, you know, your whatever someone wants to do with it. I don't know what people want to make eight leads, whatever. Right? But you can also do great mustard. I mean, the one I have now I bought for idli experimentation and it's freaking fantastic for that dog. Obviously, like it's built for that crap, right? So it's like those mustards. Masa. It's an inexpensive way to get into masa grinding, and which is dovetails perfectly with what I was saying before you call and mustards also. Right. So like, that's for different applications for your wet grinder right there. And like I'm saying, you can get an inexpensive one now for like, like, under 200. I think. I think I haven't looked research in a while. Looking at them on Amazon. Yeah, I haven't researched. It's just a pandemic. So I don't know. You don't I mean, I got mine before the before the bottom fell out of the supply chain world. Anyway, I would say call your grammar. It's my call, call your grandma and have her like shipped that thing back to you just for some mustard tests. You know,

well, she's only a couple of miles away. So I'll just drive over if I need to.

There you go. All right. Well, let us know how it goes.

Alright, take care. Bye. Bye.

All right. So Oh, also, by the way, we

do have we do have stuff here. Dave, by the way. Oh, hey, how you doing?

Hey, good. How are you?

How's it going? So, I've tasked you while you're in Los Angeles to check out the musical artists the 80 and change 80 year old musical artists swamp dog with two G's. Have you checked out swamp dog yet?

I haven't. I have had like a million people that I've needed to see. But I will try today.

Okay, swamp dog had his 80th birthday party I think in March. And I only recently became aware of swamp dog Johnny no swamp dog. No. You got to get on the swamp dog train do I in 1970 or so he changed his name from something I don't remember. He was an r&b singer regular kind of r&b singer. He went to muscle Muscle Shoals, Alabama and hooked up with that with that amazing kind of rhythm section down there and Muscle Shoals right. And change his name to swamp dog to G's because the reason swamp Muscle Shoals The reason dog is because a dog can do anything and you'll still love it. Like a dog come up licking the face. Eat your food, pee on the floor or chew on your shoe. And it's all like Oh, fun to dog. You don't I mean, that's what he says. Anyway. So 1970 or 71. He comes out with

a dog touring Europe is touring Europe. Right

now he's touring Europe. Son of a bitch. Yeah.

I don't know what you're thinking.

I said check it out. See whether or not he's around. I put something on his Twitter to hear anything back. Because Are you ever going to come to New York because I would totally want to see this guy. He like his album total destruction of the mind and his other album rat on we're like, like, cult hits in like the early 70s. And then in 2014 or 15. He comes out with an album in his mid 70s called Love loss and auto tune wherein he buys an auto tune thing and does crazy things with an auto tuner. And then I think just last year this year came out with something called I need to get me a job so I can buy more auto tune. Fantastic. I mean, just just fantastic. Yeah, fantastic stuff, man. Fantastic stuff. All right. So what have you been doing stuff we need in any good Los Angeles food or no?

Ah, Jack and I are having pastries from this Cuban place right now.

And it's really yummy. Yeah,

what kind of like guava and cheese? Yeah. Oh, yeah. Yeah.

Passing through.

I know you have passion for it. I know. You're a passionate fruit queen. Yeah. You need to move you need to permanently move to a place where you can grow passionfruit in your backyard, but since you hate Florida, maybe Hawaii. You can. But LA is too cold in the winter. It's called this right. Can you grow passion fruit? No, not really. Yeah. Did you have in your backyard growing up?

Not that No, but my other neighbors did.

Oh, all right. Well, you know, we all know that Anastasia is plan is to eventually end up back in LA. She's, you know, Booker and DAX is Randy Newman. I look I like LA. Not gonna say I love LA. I like it. But you know, my family is so like, East Coast rooted. It's not so you know what I mean? It's like, pull that tree out of the ground and it dies. You know what I'm saying? Like, I'm, I'm, I'm leather man bound. I gotta stay in this leather man. looper. Or, you know, it's just not it's not up to me, you know? Anywho I didn't know there was a big Cuban thing in LA. Is that unusual? Or now? What's that? I didn't know. There was a big queue. I you know, I don't associate you know, Cuban food with LA. Is that unusual?

Oh, everything. I mean, yeah, there's everything here. But

you're right. There's not like, especially a lot of Cuban food.

Yeah. I need to go to Florida. I know. I know. I need to go to Florida and do the Cuban sandwich.

Yeah, same.

I want to do that too. Because Oh, yeah, I have I have a place in Miami. That's awesome for that.

Really? But you know, there's the argument, right? There's the Miami versus Tampa argument.

Oh, I didn't know this. Yeah,

I think it's Tampa. Right. Isn't it Tampa versus Miami?

That's with Well, there's a lot that's worth including something in the sandwich. Oboe? Yeah. Yeah. It's actually like a codified law. So

I think what we need to do is I believe there's some sort of horrible forest I'm sure that's exactly equidistant between Tampa because that's right in the middle of the state right. Some there's some horrible forest in the middle there where like the June bugs clog up your radiators in the wrong time of year. We should just meet there and have like the sandwiches and then like fight, you know what I mean?

Okay, Joby

tablets version includes salami and might have a swipe of mayo, depending on who's making up.

I don't know about that. Yeah. I don't know about them. Tamp has got guava Wien got what? Guava wean festival. Guava and wean. wean the band. Like Dewayne. We wish it was Dean

ween. Now it's not Dean we just called guava wean.

Oh, like Halloween with guava? He can't carve a guava Joe

now. He ever heard those? You ever heard this? Unreleased Dean ween Pizza Hut commercial tracks?

No. Are they as good as the SpongeBob quiz? No, go yeah. Go. I don't know. All right, I'm checking that out. Oh, it's

so good. So good. I'm gonna I'm gonna post it in the discord if people don't know it's so good.

Were they were they paid for by the pizza Corporation? No. They asked that or they they submitted and they came back and said No, it's not going to work. So they came back with their own they said and they what was the target is where's the mother? Cheese go

they just changed like two words. So so what I'm hearing is is that Pizza Hut never aired the so the best fast food crazy song is still the sponge monkeys for Quiznos.

Yeah, I think it would have been Yes, that's funny.

If you have not seen the Quiznos sponge monkeys it's the looniest ad campaign. I can't believe it was put on the air. But I still to this day randomly will be like like that, like Rome, you know, I mean, oh my god. I love that so much.

Jean Wiens Dini, and also puts up recipes on his website and his meatballs and spaghetti is

pretty damn good. All right, that's it. Let's get Dean ween on this radio program. Let's do it. Please. If anyone who can hear our voices has an in with Dean Wayne. Man Leno. Let's get some Dean Wayne up in this piece, you know, saying? Yeah, yeah, that's a great idea. Hey, stars, you ready to have the you ready to have your hair stand on in? What? So, like, Quinn was like, Maybe we should look into getting someone from the bear on the show. I was like, You know what, that's a great idea. Right. Quinn's great idea. People would love that. But then the Stasi will be like, I don't know what it's like to go. Yeah, no, I think you're right. Right. So speaking of television programs, I was the I was a guest helper. I was a I was a I was an expert, a guest expert on the upcoming show recipe Lost and Found for meatballs, meatballs. That's going to err on Discovery on Friday, August the 19th. So that's, that's this week, right? Yeah, yeah. So like, you could check it out. So like, I won't spoil it for you. But this person is trying to recreate their grandma spoiler she's dead so they can't just ask the grandma trying to recreate the grandma's house. meatball recipe right now. Yeah,

that was like some good culinary investigation on on your part. Yeah. Well,

the interesting thing was is that the grandma was Jewish, not Italian. Right. But they lived. I remember as a long time ago, we shot it blink. We live on Long Island, right? Yeah. And I think that grandpa was an MTA worker or something like this, this and so like, wanted a meat ball. Like the ones he saw his like, you know, fellow workers at the MTA eating and so she came up with this meatball recipe, so we had to figure out what a Jewish grandma making an Italian meatball would do. And they had, again, I'm not gonna spoil it, they had, she just died like a year and a half ago, two years ago, they had a meatball still in the freezer that we can analyze. So interesting. Yeah, it's kind of like a pulpit tone. Well, it's like, I'm not gonna spoil how she did her meatballs. But I will say this, they also had pictures from the 1970s of her pantry. So we can see kind of or like maybe these more recent pictures, they could see kind of what she used to stalk, you know what I mean? Figure it out. So there was discussions of how tomatoes have changed over the years, all kinds of things, you know what I'm saying? But anyway, check it out if you want. Or if you don't need Hey, what am I gonna do? Nothing. I don't know where you live. I can't come get you. I can't make you watch it. Anyway. In the Sigurdson, wrote in a fiber question, is there any way to break down tough fibers? I'm thinking about making thin artichoke chips for a garnish, but keeping the leaves for aesthetics? Well, I don't know of it. So if you guys know of a way to break down, like cellulose and lignin I have tried cellulase enzymes. I have tried many things. Because my goal and I've been told that English, you know, those UK people, people who live in Britain, they've come up with a stringless. Celery, I'm told, I've never eaten this string, the celery, but I hate peeling the strings out of celery. Is there anyone that likes pulling the strings as celery, because it gums up your peeler? Yeah, it just gums the hell out of your peeler. Those strings everywhere. You can't put the strings, the strings that they don't even they're so goddang long, you don't come out of your peeler, and then your pewter clogs. And you you put your your celery flat on like a sheet tray and you're trying to go but like after the second job, it's already clogged. Not fun. Nobody likes it. No. So like if you could have a stringless. So this is why when I cook with celery, honestly, I'm just like, I'm just gonna cross cut that son of a gun real real. Bah, bah, bah, bah, bah, bah, bah, you know what I mean? I'm like, I just don't have this patience. You know? In fact, for salads and whatnot, I'm, uh, okay. Okay, so I'll tell you this. I've mentioned this before, you know, I'm a fan of the salad master manual, blah, blah, blah.

Oh, no, you haven't.

So theoretically, I think I mentioned this before, if you hold the celery such that the strings are facing up, and you feed the celery into the grinder, it will leave the vast majority of the strings as one strip and it will scrape the flesh off of the strings. The problem is, is that the strings that break off and pop in are even worse than even worse than just chopping the strings into the thing. You know, I'm saying like, there, it's even worse. But if someone could make something like that some sort of like D string or, or maybe we could try this crazy celery stringless celery. Yeah. I'd be interested in training. When you chop, I'm a I'm a I take the fat end. I cut you know, maybe a little bit off the fat and just so it because who has the patience to wash all of that stuff off near the Fed? And yeah, Nobody, Nobody waits, you know, Andrei Soldner? You know famous chef chefs who test by the best waste nothing but I'm like, come on, Andre. Man. I'm gonna because he would say that little endlink for stock which makes sense but how often are you making the vegetable? Yeah, go right in the trash at home. Right in the trash. If any of you out there actually save every veg scrap in the freezer for the day when you make Veg doc, let me no shame us. Yeah. Right. But then I do. I'm a big fan of the long cross cuts that that along like the RIP cuts, where you rip down the salary length and then cut it into tiny things or do you or do you because I hate the big half moons in my salad?

Yeah, no, I'll at least split the stock and a half, maybe even then split it again. So to like fours? Yeah, I

split it. I leave it attached at this at the leaf end. And then I split it all the way down in the middle. And then I'll do two on this side that go like two thirds of the way up to two. Yeah, four, four, I leave them all attached to each other. There was like they look like a like a like a like a like an onion brush kind Okay, and then I'm gonna bah bah bah and then I lined two or three of them but even BBB all the way through. You know what I mean? Yeah, yeah. But when you're slicing celery I know you already know this people put the freaking strings facing the sky. If you put the strings facing down your think you're cutting your thing but unless you're putting man See if pressure are you massive pressure man. I'm not a massive pressure, man. I don't like massive pressure on my knife. I'm like, I just like a light rock bulb. So like, if you're a massive pressure person, what the hell do whatever the hell you want because you're also cutting through the board and dulling your knife real fast. I don't know why you want to do that. But God bless. But if the strings are facing the sky, you're always gonna get decent separation on your, on your on your on your salary. No, yeah, yeah. Okay, so engi No, I got no, I got no solution for you. And I've tried several times using different enzymatic things. I've used vacuums to infuse it. Things that are lignified are very hard to break down. I haven't found like a food grade lignin destruction thing. And you don't want to destroy the pectin specifically, right? You want to destroy lignin and like cellulose very hard. So if you can think of something, let us know. You know what I mean? Or if anyone can think let us know because that would be, you know, genius. That's a that's a that's a life goal right there. Yeah. Tyson has a distillery and wants wants us to know that Tyson has a story. I don't know which one though. Didn't say they have two centrifuges there though. They have a three liter by a three liter unit, which does, I guess, can't can't really parse what they mean here, which has been the workhorse for most of the work. But obviously from reading listening to Dave, I know that it's also limited. So earlier this year, I scored a much nicer centrifuge. Oh, 3200 GS, I think is what they what they mean 3200 GS. So 3200 gs is roughly similar to most three liter benchtop centrifuges. Like there's one like the one I used to use back at Booker. And DAX before we had, by the way, slowly but surely. And since you're not in the loop anymore, John, we're slowly but surely getting our way back to spins all and suddenly, they now have figured out finally a way to pre test all the balance on the rotors, and have all the rotors be balanced the way that we want them on shipping. So we don't have to ship anyone a new rotor to fix it and all that. And it's the as we said, for many years, not that complicated. You know what I mean? But yeah, that's great. That's

gonna help us so many problems with the lead and bearing Oh, they look, the genesis

of all the problems where the rotor, right not being balanced exactly the way we want it. And the second genesis of all the problems was the interlock, which was just too complicated. And we've solved both problems. Now, both problems solved. I'm all about that. I'm all about that. mechanical interlock.

Yeah. And everything's like, easily replaced, you know, for the user if something breaks and yeah, you might have to get a split ring player, which is super fun. But yeah, other than that, it's great.

Listen, if you're going to buy a split ring, player, buy the good one. Yes. buy. Buy the good one. A bad split ring. plier I'm trying to think of something that's as frustrating as a bad split ring pliers. Like what's something in the kitchen? That is as frustrating? Like, what's something that's terrible in a kitchen? Like styles? What do you have in the kitchen you hate? Or anyone? Like what do you guys have that you hate? In the kitchen? Like just hate and yet you tolerate day after day after day?

I don't know a lot of things though. Like all my pots and pans and knives and forks and every

so let me ask you this does

Mike think I don't like my thing? Oh, yeah,

that's a big one. Why it splashes when you turn on the water. It's too it's not deep enough. It makes it's too loud. What is it?

It's not deep enough? Weak? Yes. It's not deep enough. It's there's an old faucet that doesn't have any. Everything about it. I hate actually.

It's not on the forks is that they're too lightweight.

They're just IKEA forks. And they're, they're like, there's nothing special about any of my stuff.

Oh, yeah. So in my, in my family, like people give us like, we we have like our normal, you know, stainless normal wear, but then people will give us like unmatching silver, which I kind of liked the unmatching silver look for when you want something special high? Yeah. You know, like a piece or two at a time. So every one is a little bit different. You know where it came from? It's nice. You know, we're not one of those people where we're gonna get married, we get the full set of silver in China. You know what I mean? This is not, that's not that's not how the life went. Okay. Yeah, so I can't think of so your pants. So I'll say like this. You know how you bought that nonstick, not you not one, but one, bought that nonstick pan like six years ago, and the nonstick coating came off of it, but you still have it and you still sometimes reach for it even though you know it's not nonstick anymore. And because the nonstick coating has come off of it. That's what a bad split ring pliers like. That's what it's like. It's not nonstick. It wasn't high quality other than its non stickiness. It doesn't do anything it's supposed to do and yet for some reason you still reach for it. That's a bad split ring choir. Anyway, I can't even I can't even honestly though like until we until we get this question right until we get this frickin series All Pro thing fully complete. We can't even be thinking about the centrifuge until we get the series All Pro fully complete which is getting closer right when we have the back screen up there update or the Indiegogo tomorrow ish ish. Okay, sounds good. All right, so Tyson had this 3200 G Unit, which is roughly same to all benchtop. And then earlier this year, they scored a much nicer centrifuge that goes up to 41,000 GS, that's quite a lot actually. 41,000 GS, that's, that's at the centrifuge, 41,000 or 40 141,000. So that's what we would say that's a super speed fuse. It's not Ultra. It's not Ultra, but it's super speed. Okay, so the very first centrifuges so the, the superspeed that we had, at the French culinary that we got from Unilever. Oh my god. I remember picking that thing upstairs here with me. We picked that up, right. Nayla? Yeah, yeah. Big for like a freaking washing machine. But even heavier. That was back when I still had it in me to just anger things around. Oh, my God. Do you remember stars when we were in the, in the what's it called the amphitheater. And we had that big ol vacuum machine. That big ol vacuum? Not the one from Dell posted. But the bigger one? And I'm like, No, yeah, we had a cry. We had a class there. And I'm like, can someone can someone help? Can someone help? Can someone just pick it up and move it? You know what I mean? Because it's like, Can't anyone just help? You know, I'm saying?

Yeah, yeah,

I remember. Yeah. Yeah. Well, I'm glad that at least I've been some sorts of amusement to you over the years. Because, you know, anyway. So, yeah, so the early one we had could have maybe gone up that high, but we never allowed our centrifuge to go up that high, because it was so old, you have to derail and by the way, Tyson pay attention to this, when you get a very old centrifuge, you have to direct the aluminum rotors, they can't go the same speed that they used to go. After they've spun for a certain number of hours. You just beware I haven't had one of those kinds of centrifuges in a long time. But there used to be very, I used to know very strict guidelines. Oh my god. Did I ever run the danger of fusion? Your presence stars?

Yeah, you did with the interns there, too.

Oh, my God. Remember what we said the danger fuse, the very first superspeed, the SS one SS one super speed centrifuge made by the sort of all Corporation was literally a, you know how like, like those old GE motors that you would see, like in a blower? Like they're big. They're like, they're like, I don't know, how would you describe they're like a coffee can motor right? The size of a coffee can AC motor, right? Like you've seen a big old fan. And then legs came off the motor and then just a rotor in free space and aluminum rotor in free space free space. And so what we would do, we ran it only once or twice to see what would happen, what we would do is we would put it on the countertop, we would plug it in it would go when you and then everyone would hit the deck. Because if it exploded, right? The idea was it would take out all the windows and anything that was at like crotch level or above would just be instantly traveled, you know what I mean? And we would just hit the deck and wait for it to be done. Good times. Right? That's

yeah, I guess so that was?

Well, they didn't call it the danger fuse for nothing. I can't believe that they sold that to real people to us in a laboratory. You know, I'm saying that's what's most shocking. That's what America was like in the 50s and 60s, I guess when that thing was built. Alright, so Tyson scored a 41,000 G unit with 8x times 50 milliliter bottles. The primary rotor that they use in that sucker is 4x 250 milliliter bottles. So that would be for those of you that don't like math one liter, and runs at 28,000 G's is a game changer since we can clarify limes by brute force, lime and grapefruit juice children just above freezing and carbonated 200 psi is a delight. Well, I don't think you need to go that high. 100 psi is very, you might probably get the same results just go into 48 psi, give it a shot, try 48 versus 100. Because you'll get less bubbling. But whatever. That's up to you up to you. My question is, am I missing out on another world by finding an even better fuse? Is there a difference between 27k and 40,047k 40k? When spinning foods and is there a big difference being 4050 or 100k? All right, Tyson. I've only tested 20k versus 40k and 40k on lime juice tastes better than 20k does. Okay. I have only tested citrus juices at two 20,000 gs versus 40,000, Gs, and 40,000 gs is vastly superior 20,000 GS, I find is not as good as lower force with enzymes and treatments. So if you're going to do direct clarification, I think 20,000 gs is not nearly as good as 40,000 cheese from a taste standpoint, and you can taste it with your other rotor with your 40,000 G rotor, do it 20 Do it in 40. Now, what I want you to test for me and let me know, I didn't test 27, maybe 20? I don't know, I don't know where between 20,040 1000 G's that flavor knee is where it suddenly goes taste cleaner and better. So there's somewhere between 20 and 40, maybe it's 27. Let me know, run into 20, running at 27. Run it a 40 in your smaller capacity rotor and let me know what happens as for higher RPMs than that I've never tested it there are I'm sure things that you know those higher G forces can do. And I will say that it is a complete joy to be able to just spin something without doing any pre preparation. It's awesome. It really is I mean, just like squeezing lime juice into a bottle and being like. But you know, for those of us that can't afford the space or the money, you know, we're left with more reasonable centrifuges. And remember Tyson to derail your rotors based on how many hours they've been spun unless you have, I think some of the graphite rotors don't need to be derailed, but all the old aluminum was promised aluminum is aluminum can develop cracks and fatigue stress over time, and they make them out of aluminum because they're they're relatively strong for their weight. But that's why they have a lifetime on them. And why the danger fuse was even more dangerous than you know, we, when you look at an old rotor, you should look at the bottom and because what happens is if people crack something that is either acidic or basic in in the tubes, and then that would because your tubes are going to crack eventually every once in a while. And then you look at the bottom if they've let that stuff sit in the rotor too long you can get and that's where the rotor like is going to break is down there near where the where the where you know where the tubes at the bottom. If you look down there, make sure there's not a lot of discoloration crazing cracking or pitting or problems with the aluminum down there. Right? It makes sense. Yep. Yeah. Okay. Robin, Robin has hobbies. I like that. Robin has hobbies. Anastasia used to have hobbies and then she gave them up for pandemic because you just didn't want to be that lady writes does I wish you kept your Applehead hobby up because, you know, that was my favorite thing that you did was the year the Applehead doll queen, you know, and he's, you know, I haven't seen you make an Applehead doll and so long depressing. I don't know.